How to cook and eat jiaozi by hand is very simple, and there are different methods.

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The first type: 1, Jiaodong Spanish mackerel jiaozi ~ ~ The size of this jiaozi can be imagined. There are ten kinds of bags in the general restaurant that are twice as big as mine.

Outsiders will be amazed when they see it for the first time ~ ~ ~ Just eat a few and you will be full. Pinch both sides ~ ~ ~ Locals call it Yuanbao ~ ~ ~

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Second, Jiaodong often jiaozi ~ ~ ~ Knead both sides, put your hands together, and you can knead a belly at once.

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The third type: triangular dumplings ~ ~ ~ This practice comes from the sugar triangle.

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The fourth kind: crescent jiaozi ~ ~ ~, this jiaozi shape is suitable for making steamed dumplings or fried dumpling.

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Five: Locking the edge of jiaozi reminds me of the leek box.

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Yuan Bao and jiaozi in Beijing's population are like this. This is really like an ingot.

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Seven: Sunflower jiaozi, the method is super simple. Just put a dumpling wrapper with stuffing, cover it with another one, and knead the lace.

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Eight: Clam jiaozi, which Longkou people call a gala. The key to this jiaozi is to hide a small piece on both sides to become a clam shell.

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Nine: No technical content. This is the way of fried dumpling, which can only be fried but not boiled.

Leaving mouths on both sides is conducive to the outflow of soup and the dough is more delicious.

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Tenth: On the basis of pot stickers, rub the left and right sides again, leaving four small mouths.